1 pkg. white or yellow cake mix (2 layer size)
1 pkg. (4 serving size) Jello pistachio instant pudding and pie filling
3 eggs
1/4 c. oil
1 c. Club soda
1/2 c. chopped nuts

Blend all ingredients in large bowl; then beat at medium speed of electric mixer for 2 minutes. Pour into greased and floured 13x9 inch pan. Bake at 350 degrees for 45 to 50 minutes or until center springs back when lightly touched. Cool in pan 15 minutes; remove and finish cooling on rack. Frost and garnish with chopped nuts or coconut. Store in refrigerator.

FROSTING:

1 pkg. Jello pistachio instant pudding and pie filling
1 env. Dream Whip whipped topping mix
1 1/2 c. milk

Combine ingredients; beat 5 minutes or until thickened. Frost cooled cake and store in refrigerator until ready to serve.